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Sensory Evaluation Laboratory
National Research and Development Institute for Food Bioresources - IBA Bucharest
Short link:
https://eeris.eu/
ERIF-2000-000X-0212
501
Visits
Sensory Evaluation Laboratory conducts analyses for evaluating the quality of food in terms of different sensory attributes
Denisa
DUTA
denisa.duta@bioresurse.ro
Dr.
SCIENTIFIC TEAM
1
Denisa DUTA
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Analytical Facilities
RI Domain of activity
Sensory evaluation
RI Domain of activity
Type Of RI:
Single sited RI
RI Life Cycle Status:
Active RI
Research Data Management Plan:
No information available
Access Policy to Research Infrastructure and Related Services:
No information available
Research Services
Sensory evaluation of food products and consumers preferences in terms of food
SERVICE DESCRIPTION:
SERVICE PERSONS:
Denisa DUTA
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Food texture analysis
SERVICE DESCRIPTION:
Food texture analysis (i.e. bread hardness, elasticity, etc.)
SERVICE PERSONS:
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Correlation of food sensory attributes with electronic nose (α-Prometheus) and texture analyzer data
SERVICE DESCRIPTION:
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Map of the volatile composition using electronic nose (comparison with a control)
SERVICE DESCRIPTION:
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Studies related to shelf life of foods
SERVICE DESCRIPTION:
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Training courses on: sensory analysis
SERVICE DESCRIPTION:
SERVICE PERSONS:
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Research Equipment
Testing area (six booths)
CATALOG NAME:
DESCRIPTION:
PRODUCER:
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
DATA SHEET:
a-Prometheus 4000
CATALOG NAME:
DESCRIPTION:
multisensor system for food quality control
PRODUCER:
AlphaMOS
PRODUCTION YEAR:
2008
COMMISSIONING DATE:
DATA SHEET:
Texture analyzer
CATALOG NAME:
DESCRIPTION:
PRODUCER:
Instron
PRODUCTION YEAR:
2012
COMMISSIONING DATE:
DATA SHEET:
Phone:
+4 031.620.58.33
Fax:
Ancuta Baneasa
,
5
,
Bucharest
020323
,
Bucuresti - Sector 2
Romania
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